What should be done if food is left out at room temperature for more than two hours?

When food is left out at room temperature for more than two hours, it enters the "danger zone" for bacterial growth, which is between 40°F and 140°F. In this temperature range, harmful bacteria can multiply rapidly, increasing the risk of foodborne illness.

Discarding the food is the safest practice in this situation because consuming it could lead to severe health risks. Reheating the food does not eliminate the toxins that may have been produced by bacteria during the time it was left out. Covering the food or believing it to be safe to eat after such exposure does not address the inherent risks involved, as pathogens can thrive even when food appears normal. Therefore, the most responsible and health-conscious choice is to discard food that has been improperly stored at room temperature for too long.